Directions:

To make the dark chocolate sauce, in a small saucepan over medium-high heat, combine the cream, milk and sugar and bring to a simmer, stirring occasionally. Remove the pan from the heat and stir in the chocolate until melted. Cover to keep warm.

Using the ebelskiver pancake mix, eggs, milk and the 4 Tbs. butter, prepare the pancake batter according to the package instructions.

Heat a filled-pancake pan over medium heat. Brush the wells with melted butter. Pour 1 Tbs. batter into each well. Add 2 chocolate wafers (both the same flavor) to each well, alternating flavors among the wells. Top each with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and chocolate.

Serve the pancakes with the chocolate sauce and whipped cream. Makes about 48.